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Pumpkin Gouda Stuffed Shells: Indulgent Brown Butter Sage Sauce

Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce
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Delicious pumpkin and gouda stuffed shells smothered in a rich brown butter sage alfredo sauce.

Ingredients

Scale
  • 12 large pasta shells
  • 1 cup pumpkin puree
  • 1 cup gouda cheese, shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 1/4 cup parmesan cheese, grated
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • 6–8 fresh sage leaves

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the pasta shells according to the package instructions and set aside.
  3. In a bowl, mix pumpkin puree, gouda cheese, salt, pepper, nutmeg, and parmesan cheese.
  4. Stuff each shell with the pumpkin and gouda mixture.
  5. In a saucepan, melt butter and add sage leaves, cooking until the butter turns golden brown.
  6. Add heavy cream to the brown butter and stir until well combined.
  7. Place the stuffed shells in a baking dish and pour the brown butter sage sauce over the top.
  8. Bake for 20 minutes until the shells are heated through.

Notes

  • Serve with extra parmesan cheese if desired.
  • Can be made ahead and stored in the fridge before baking.

Nutrition

Keywords: Pumpkin, Gouda, Stuffed Shells, Brown Butter, Sage, Alfredo Sauce

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